vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Cake
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Use white boiled icing to layer the cake.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 62. The excerpt below is the record exactly as published.
CHOCOLATE CAKE-^BeaV'oit^ ^ W 'trtiJ^ t&^!ctiM' with-^twdfi6tiM6f sugar, add th* yolks of r«^re^») b^ateil ^uikif light-colored, and one cup of milk; Sffi thir^and one-half cups of flour wfth five level teaspoons of baking powder and add to the* first rnijtttire: ^eif'wdf and fold In vhtt! be^tfeh 'wW¥e^ of two eggs. Beat in layer cake tin^ and spread the following mixture between -when the^ cakes are nearly '&&&• Beat one and oiie^' half ct^ c^ iK>wd one teaspoon <rf viiillla, and the wlilies of fthffee eggir together until a smooth mixture is made that will spread easily/ The exact amount of sugar varies a little on account of size of eggs, 94 CAKES, CRULLERS, ECLAIRS CHOCOLATE CAKE— Cook one cup of sugar, one-half cup of milk, one-half cup of grated chocolate and the beaten yolk of one egg together until smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup of butter to a cream, add one cup of sugar slowly, and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda
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